Apple pudding cake

For 8 people
  • 125 g cold butter
  • 275 g Sugar
  • 250 g flour
  • 1 Egg (size M)
  • 3 packet Vanilla sugar
  • 1 TL baking powder
  • 1.5 kg Apples
  • 2 Parcel Custard powder for cooking
  • 750 ml Apple juice
  • 400 g whipped cream
  • 2 Packet Cream stabilizer
  • 1 EL cinnamon
  • Cling film
100 minutes
Butter, 125 g sugar, flour, egg, 1 packet of vanilla sugar and baking powder in a bowl and knead into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.
In the meantime, peel and roughly grate the apples. Mix the pudding powder with 8 tbsp apple juice. Remaining juice with 1 packet of vanilla sugarand bring 150 g of sugar to the boil. Stir in the pudding powder and bring to the boil again.
Add grated apple and stir in.
Grease a springform pan (26 cm Ø). Roll out the dough into a round shape (approx. 34 cm Ø) and place in the mold. Form an approx. 4 cm high edge. Put the pudding mixture on the base and bake in the preheated oven at 180 ° C for about 60 minutes.
Let cool down.
Whip the cream, 1 packet of vanilla sugar and cream setting agent until stiff. Spread two thirds of it on the cake. Pour the rest of the cream into a piping bag and sprinkle on the edge of the cake as tuffs.
Dust the center of the cake with cinnamon just before serving.


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